Banana Nut Bread
Servings: 12 slices
- 4 ripe (4 ripe) bananas
- ⅓ cup (80 grams) almond milk or any other milk
- ¼ cup (55 grams) olive oil or any other vegetable oil
- ½ cup (100 grams) sugar you can go down to ¼ cup or up to ¾ cup.
- 1 tablespoon (1 tablespoon) vanilla extract
- 2 cups (300 grams) all-purpose flour
- 2 teaspoons (8 grams) baking powder
- 1 teaspoon (4 grams) baking soda
- 1 pinch (1) salt
- 1 cup (100 grams) walnuts chopped
- Preheat the oven to 350°F or 180°C. Line your loaf pan with parchment paper or brush it with oil. In a mixing bowl, mash 3 of the 4 ripe bananas with a fork or potato masher. Add ⅓ cup almond milk, ¼ cup olive oil, ½ cup sugar, and 1 tablespoon vanilla extract and stir until well combined.
- Add 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1 pinch salt. Stir until combined then fold in 1 cup walnuts (chopped) and the remaining 1 banana cut into pieces.Don't overmix the batter.
- Pour the batter into the loaf pan and bake at 350°F or 180°C for 40 to 50 minutes, or until the loaf is golden-brown on top and a toothpick inserted in the center comes out mostly dry.
- Let it cool down for 15 minutes in the pan, then cool down completely on a wire rack (at least 1 hour) before slicing with a bread knife.We like to cut our slices 0.8 Inches or 2 cm thick for maximum enjoyment.
SUBSTITUTIONS
All-purpose flour: substitute 50% all-purpose flour with whole-wheat flour.
Olive oil: substitute avocado oil, canola oil, sunflower oil, another vegetable oil, or 1/3 cup melted butter or vegan butter.
Walnuts: substitute pecan, hazelnuts, almonds, or cashews.
Almond milk: substitute any other milk like soy milk oat milk, rice milk, or cow's milk.
Baking soda: optional.
Sugar: you can reduce the amount of sugar down to 1/4 cup (50 grams) without affecting texture much. If you like a sweeter loaf, you can increase it to 1 cup or 200 grams (very sweet).
STORAGE
Room temp: wrap leftover banana bread in plastic wrap and store it at room temperature for 3 – 4 days.
Freezer: let cool down completely, wrap well in plastic or aluminum foil, and freeze for up to six months. You can also slice and wrap each slice to have single portions ready. Do not freeze multiple times.
Thaw in the microwave or at room temperature.
TIPS
Don't overmix the batter because you'll develop the gluten, which makes the loaf heavier, gummier, and dry.
Mix the batter with a fork, manual whisk or spatula for literally 10 seconds until it just comes together.
Don't overcook it: overcooking will dry out the banana nut bread.
Check your bread at the 40-minute mark with a wooden toothpick or skewer. If it comes out dry, your bread is ready. If not, cook in 2.5 minutes increments.
Nutrition information is an estimate for one slice of banana nut bread out of 12.
